Crispy Rice Tuna Salad (Print Version)
Golden crispy rice patties topped with seasoned tuna, fresh veggies, and sesame for a vibrant fusion dish.
# What You'll Need:
→ Rice Base
01 - 2 cups cooked sushi rice, chilled (leftover preferred)
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon granulated sugar
04 - ½ teaspoon kosher salt
→ Tuna Salad
05 - 1 can (5 oz) tuna in water or oil, drained
06 - 2 tablespoons mayonnaise
07 - 1 teaspoon sriracha (optional)
08 - 1 teaspoon soy sauce
09 - 1 green onion, finely chopped
10 - ½ avocado, diced
11 - 1 teaspoon toasted sesame oil
12 - 1 teaspoon sesame seeds
→ Toppings and Garnish
13 - ½ cucumber, diced
14 - 4 radishes, thinly sliced
15 - 1 tablespoon pickled ginger, chopped (optional)
16 - 1 tablespoon black or white sesame seeds
17 - Microgreens or cilantro, for garnish
→ For Frying
18 - 2 tablespoons neutral oil (vegetable, canola, or sunflower)
# How to Make It:
01 - In a small bowl, combine the cooked rice with rice vinegar, sugar, and salt. Spread the seasoned rice onto a tray and let it cool completely, or chill uncovered for extra dryness to achieve crispier results.
02 - Once the rice is thoroughly chilled, moisten your hands and shape it into 12 small rectangles or rounds, using about 2 tablespoons each. Gently flatten each piece into ½-inch thick patties.
03 - Heat neutral oil in a nonstick skillet over medium-high heat. Fry the rice pieces for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and let cool slightly.
04 - While the rice cools, combine the tuna, mayonnaise, sriracha, soy sauce, green onion, diced avocado, and toasted sesame oil in a mixing bowl. Fold gently until evenly combined, then stir in the sesame seeds.
05 - Arrange the crispy rice pieces on a serving platter. Top each piece with a generous spoonful of the tuna salad mixture.
06 - Finish each bite with diced cucumber, sliced radishes, chopped pickled ginger, additional sesame seeds, and microgreens or cilantro. Serve immediately while the rice remains crispy.
# Expert Advice:
01 -
- That contrast between shatteringly crisp rice and cool, rich tuna salad is genuinely unforgettable once you try it.
- It looks like something from a trendy restaurant but comes together with pantry staples in about half an hour.
02 -
- Warm or wet rice will splatter in the pan and refuse to crisp, so chilling uncovered for at least an hour is nonnegotiable.
- Do not rush the frying by cranking the heat too high because the outside burns before the interior gets that satisfying chew.
03 -
- Press the rice cakes firmly when shaping them because loose cakes crumble in the pan no matter how careful your spatula work is.
- A light spray of oil on top of each cake before flipping gives both sides an equally shattering crust.